A Christmas Red Wine Pot Roast is one of the most comforting and elegant dishes you can serve during the holiday season. This classic slow-cooked beef recipe fills your home with warm, cozy aromas of herbs, red wine, and tender vegetables—perfect for a festive Christmas dinner. Whether you’re hosting a large family gathering or planning an intimate holiday meal, this flavorful pot roast makes a luxurious yet effortless main dish.
What makes this holiday beef roast so special is its deep, rich flavor. The beef chuck roast slowly cooks in a blend of red wine, beef broth, fresh rosemary, and thyme, creating a melt-in-your-mouth texture that is impossible to resist. The long, gentle roasting process transforms simple ingredients like onions and carrots into a naturally sweet and savory base for the dish, while the red wine adds a bold, festive touch.
This slow-cooked Christmas pot roast is also incredibly practical during the busy holiday season. Once it’s in the oven, it requires almost no attention, leaving you free to prepare appetizers, desserts, or simply enjoy time with your guests. The result is a foolproof, hearty, and crowd-pleasing meal that pairs beautifully with mashed potatoes, roasted vegetables, or homemade dinner rolls.
And let’s not forget the irresistible red wine gravy—a silky, flavorful sauce made by blending the cooked vegetables and juices from the Dutch oven. This gravy takes the dish to the next level and guarantees that every serving is rich, tender, and deeply satisfying. If you’re looking for an unforgettable holiday beef recipe that delivers both simplicity and elegance, this Christmas Red Wine Pot Roast is the perfect choice.
Prep: 20 minutes
Cook: 4 hours
Total: 4 hours 20 minutes
Servings: 8
Ingredients :
4 lbs beef chuck roast
4 tsp kosher salt
2 tsp freshly ground black pepper
1 tbsp smoked paprika
2 tbsp olive oil
2 tbsp unsalted butter (¼ stick)
2 yellow onions peeled and quartered
8 carrots washed and cut into 3-inch pieces
1 cup red wine not red wine vinegar, I like Merlot or Cabernet Sauvignon
2-3 cups low-sodium beef broth
2 sprigs fresh rosemary
3 sprigs fresh thyme
Step-by-Step Instructions For Christmas Red Wine Pot Roast
Instructions :
Preheat your oven to 275°F to ensure a slow and even cook. Remove the beef chuck roast from the refrigerator about 30 minutes before cooking so it can come to room temperature. Generously season all sides of the roast with kosher salt, freshly ground black pepper, and smoked paprika, pressing the spices into the meat for maximum flavor. Set the seasoned roast aside while you prepare the pot.
(4 lbs beef chuck roast, 4 tsp kosher salt, 2 tsp black pepper, 1 tbsp smoked paprika)
Heat a large Dutch oven over medium-high heat and add the olive oil and butter, allowing them to melt together into a rich cooking base. Carefully place the roast into the hot pot and let it sear undisturbed for about 3 minutes until a deep brown crust forms. Flip and sear the opposite side, then transfer the roast to a platter and set aside.
(2 tbsp olive oil, 2 tbsp unsalted butter)
If the pot looks dry, add a little more oil before adding your vegetables. Place the quartered onions (cut side down) and carrot pieces into the hot Dutch oven, cooking them until they develop a beautiful caramelized color. Reduce the heat to medium-low and slowly pour in the red wine, scraping up all the browned bits from the bottom of the pot—these concentrated flavors will enrich your holiday pot roast and help create a delicious red wine gravy.
(2 yellow onions, 8 carrots, 1 cup red wine)
Return the seared beef roast to the pot and pour in enough low-sodium beef broth to partially submerge the meat. Add the fresh rosemary and thyme on top. Cover the Dutch oven with its lid and place it in the preheated oven. Let the roast cook for 3–4 hours, or until the beef is fork-tender and reaches 195–200°F on an instant-read thermometer.
(2–3 cups beef broth, 2 sprigs rosemary, 3 sprigs thyme)
Once done, transfer the Dutch oven to a cooling rack and carefully remove the lid, watching out for the hot steam. Move the roast to a platter with raised edges and discard the herb stems. To prepare the red wine gravy, blend the softened vegetables and cooking juices using an immersion blender until smooth—or leave some texture if you prefer a rustic finish. If using a countertop blender, allow the liquid to cool for about 30 minutes and blend in small batches for safety. Reheat the gravy before serving.
Finally, pull the roast apart into large, tender chunks and serve with the warm red wine gravy drizzled over the top or on the side. This Christmas pot roast makes an unforgettable holiday main dish packed with deep, comforting flavor.
Delicious Variations:
• Garlic & Herb Holiday Pot Roast
For an even deeper flavor, add a whole bulb of garlic (halved crosswise) and extra herbs such as sage or bay leaves. The garlic caramelizes during the long cook and melts into the red wine gravy, enhancing the richness of this Christmas pot roast.
• Mushroom Red Wine Pot Roast
Add 2 cups of sliced cremini or baby bella mushrooms to the onions and carrots. They release savory juices that blend beautifully with the red wine and beef broth, creating an earthy and luxurious holiday beef recipe.
• Balsamic Pot Roast Variation
Replace ¼ cup of the red wine with high-quality balsamic vinegar. This gives the sauce a sweet-tangy depth and creates an incredibly glossy, restaurant-style gravy that pairs perfectly with mashed potatoes.
• Slow Cooker Christmas Pot Roast
Instead of oven-roasting, transfer the seared beef, vegetables, herbs, wine, and broth to a slow cooker. Cook on LOW for 8–9 hours or HIGH for 4–5 hours. This version is excellent for busy holiday mornings when you want a stress-free Christmas dinner.
• Spicy Smoked Paprika Pot Roast
Add ½ teaspoon cayenne pepper or 1 teaspoon chili flakes along with the smoked paprika. This adds a subtle heat that balances wonderfully with the sweetness of the carrots and onions.
Practical Tips:
• Sear the Meat for Maximum Flavor
Never skip the searing step. Browning the beef chuck roast creates a caramelized crust that enhances both flavor and texture. It also helps build a richer red wine gravy.
• Choose the Right Cut of Beef
A 4-lb chuck roast is ideal because it becomes incredibly tender during slow cooking. Avoid lean cuts—they don’t break down well and won’t give you that melt-in-your-mouth Christmas pot roast texture.
• Use a Full-Bodied Red Wine
Choose a wine you would actually drink—Merlot, Cabernet Sauvignon, or Shiraz work best. Avoid cooking wine or red wine vinegar; the quality of the wine directly affects the flavor of the gravy.
• Don’t Add Too Much Broth
Add just enough beef broth to come about halfway up the roast. The beef will release its own juices, preventing the sauce from becoming too thin or diluted.
• Let the Roast Rest Before Shredding
After cooking, let the pot roast rest for at least 10 minutes. This keeps the meat juicy and makes shredding easier.
• Blend the Gravy Carefully
If you’re using a countertop blender, let the cooking liquid cool slightly and blend in small batches. Hot liquids expand and can cause spills—safety first!
• Make Ahead for Stress-Free Holidays
This Christmas beef roast reheats wonderfully. Prepare it a day ahead, store it in the fridge, and warm it gently on the stovetop. The flavors deepen overnight, making the dish even better the next day.
